Spring is probably my favourite time of the year, food-wise anyway. I love all the new seasonal ingredients at the farmers’ markets now and nothing says Spring like a lovely tart…of the food variety that is. You guys will love the flavor of this tart and is perfect for a picnic or even Sunday brunch. Continue reading »

I’m so aware that I haven’t blogged in quite awhile. Apologies for my absence. Reasons being that I have been plagued by the flu and colds various and to top it off, I had to contend with an unfortunate neck injury which stemmed from my back trauma from last year. Literally a pain in the neck. I seem to be back to my healthier self, but I won’t speak too soon! Continue reading »

A Guest Post by Connie Duffy – Donegal Democrat
Oatfield Sweet factory has itself made an enduring economic, social and cultural contribution to Letterkenny over its 85 years of existence. Not only has been a major employer in Letterkenny down through the years with up to 150 in its workforce at one stage, it has also been very much part of the fabric of the town.
Its founders, the McKinney family had been trading in Letterkenny for close to 100 years. Continue reading »

Congrats to Jeni Pim who won the Fenn’s Quay Chef du Jour 2012 in a cook off with Sarah O’Riordan over four courses last night. Jeni is pictured above receiving her prize from Michael Creedon of Bradley’s (the sponsors).
Photos, clockwise from top left: Antipasti of Bruschetta with Bloody Mary Shot (by J), the two starters, on a judge’s plate, (Baby Beetroot and Shallot Tatin (J), Crispy. Continue reading »

“What shall we put on the label of our Moose Drool Brown Ale?”“How about… a drooling moose?”“Genius!”
The beer is from Big Sky out of Montana and is a very dark brown, clear, and turning to deep deep ruby when held up to the light. There’s quite an intense sparkle though not much by way of head. In the aroma I find dark and sweet fruit: sultanas and black cherries, plus hints at something more bitter as well. Continue reading »

Perhaps unsurprisingly, what with the recent passing of my Da, I am, these days, all about comfort food, seeking solace in sweetness, in soothing, creamy textures, in foods fondly remembered and – somewhat predictably for me – in spuds. Today, that meant a simple gratin, with potatoes poached in milk and baked with crispy skins on top – a dish made in my mother’s kitchen with basic, unfussy ingredients and enjoyed with that most comforting thing of all, family. Continue reading »

Over the last few weeks, Bill has been watching the asparagus for sale in the grocery store move closer to Ireland. Like a child waiting for Santa, Bill envisioned the green spears flying across the conjugate graticule* grid of the globe**, ever Ireland-ward. It’s in Peru! Now Mexico! Egypt! ¡España! When it hits the UK,… Continue reading »

We’re just back from a really enjoyable week in sunny Madeira. We dined in lovely restaurants, enjoyed great food and of course had some Madeira wine! In ways, it was nice to be back though. Back to normal food and cooking in the kitchen. When I go away, I always come back craving something simple. This week I was craving tea and a custard cream. Custard creams are the kind of biscuits that are so common place in Ireland that they are often overlooked. Continue reading »

Way back in February, I managed to put a week’s holiday into my work calendar. This is actually a rare event for me, and it’s gotten to the point where I have over two years worth of holidays available to me at the moment. It’s just a matter of finding the time to enjoy them (easier said than done!).

With 4 nights booked in Barcelona, I was I was determined to do nothing but eat and drink too much cava. Continue reading »

Australian Ant Moore (pictured) plies his trade in New Zealand, making some of the most distinctive whites of the Marlborough region, and vibrantly fruity, yet rustic and complex reds of Central Otago. Here, in the second part of this two part series, his right hand man Craig Murphy talks us through the winemaking process.
This is a continuation. To view the first post click here.
We add the yeast to the Pinot Noir. Still on skins, it has been soaking for 3 days. Continue reading »

Chef Rory O’Connell Cookery Demo at CIT
On
Tuesday next, May 1st, at 7.00pm, renowned Chef Rory O’Connell, will lead a
cookery demonstration of English Market produce at the Department of Tourism
and Hospitality, Cork Institute of Technology. The Market traders are hoping
that the initative will “marry practice with the theory” and the
organisers are also hoping that funds will be raised for. Continue reading »

A little bit of off-the-cuff real-time bloggery this Saturday afternoon, the seventh birthday of this here blog. The something special picked from the stash is Nøgne Ø’s Holy Smoke, one of those beers designed by a home brewer and picked by the pros for commercial scaling up. Ireland’s equivalent – Trouble Brewing Spelt Saison – is currently on cask in The Black Sheep in Dublin. I had a pint yesterday. It’s lovely.
But back to Norway. This is a 6% ABV smoked dark lager. Continue reading »

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This November The Great Irish Bake is back and Kitchen Hero Donal Skehan is helping out with sharing recipes and promoting the event. The Great Irish Bake is in aid of helping sick and seriously ill children get the treatment they need. Head over to The Great Irish Bake to register online and be in the chance of winning a trip to New York when you help raise funds for Temple Street Children’s University Hospital. The site also has hints, tips, recipes and all that goes with an event like this.

This is the Facebook for The Great Irish Bake and of course the Twitter hashtag is: #thegreatirishbake

The Great Irish Bake organisers have shared a recipe with us and also a picture of Donal Skehan with his kids from his first marriage. Some of this might be a lie.

The Method
1. Preheat the oven to 180C and line a baking tray with parchment paper.
2. In a standalone mixture beat together the butter and sugar. Add in the egg and
mix through.
3. Using a wooden spoon mix through the flour, baking powder, salt, mixed spice
and vanilla extract until you have a biscuit dough.
4. Turn the dough out on to a floured surface and roll out to about 1cm in thickness.
5. Cut out biscuit shapes, place on the lined baking tray, then using a smaller cutter
or a small knife cut out the center of each cookie.
6. Sprinkle the crushed sweets into the centre of the cookie and place in the oven
7. Cook in the oven for about 15 minutes.
8. Remove from the oven and allow to cool slightly before transferring to a wire
wrack.

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